Cream Cheese Mints

 

These cream cheese mints melt-in-your-mouth and are easy to make with 4 ingredients and no cooking! Change the color to match the holiday or occasion

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ream Cheese Mints Recipe

These cream cheese mints are often in pastel colors and called wedding mints or buttermints. They are the kind of nostalgic treat you’d expect to find in grandma’s candy dish along with divinity candy, hard candy or homemade caramels. 

These mint candies are easy to make, require no cooking on the stove or baking and can be prepped in only 10 minutes! When wrapped up in a little decorative packaging, they make the perfect neighbor Christmas gift or party favor!

Find the full printable recipe with specific measurements below.

• Cream cheese: Use full-fat, brick-style cream cheese not the spreadable kind from a tub. Make sure it’s softened to room temperature for easy mixing.
• Butter: Use softened butter so it creams smoothly with the cream cheese.
• Powdered sugar: Also called confectioners’ sugar. This sweetens the mints and helps them hold their shape.
• Peppermint extract: Use peppermint extract not essential oil. I prefer peppermint over generic “mint” for its classic flavor. Adjust the amount to taste.
• Food Coloring (optional): You can use one or several colors. Gel food coloring is more concentrated than liquid, so a little goes a long way for bold, vibrant mints.

How to Make Cream Cheese Mints

In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth. With the mixer on low, gradually add 1 cup powdered sugar then mix in the rest along with the peppermint extract.

If you want colorful mints, divide the dough into however many colors you’d like. Add a drop or two of food coloring to each portion and mix until evenly colored. Cover and chill the dough in the fridge for about 30 minutes.

Scoop out about 1 teaspoon of dough and roll it into a ball. Place it on a parchment lined baking sheet. Dip a fork in powdered sugar and gently press down on each ball to flatten.

Leave the mints out at room temperature for about 2 hours to dry and firm up. Once set, they’re ready to enjoy or package up as gifts!

Recipe Tips

• Sticky dough: If the dough feels too sticky, gradually add more powdered sugar until it reaches a play-dough-like consistency.
• Shaping tips: To avoid ridges from a fork, press the mints flat using the bottom of a glass. For a different look, roll the dough into a log and slice it into buttermints.
• Set fully: These mints are meant to be firm. Give them time to dry and set properly—otherwise, they’ll stick together and won’t hold up well as gifts.
• Peppermint vs. mint: Be sure to use peppermint extract, not mint extract. Mint is typically more herbal and suited for savory dishes, while peppermint has the sweet, classic candy flavor.
• Fun shapes: Use small cookie cutters or candy molds to shape the mints into flowers, hearts, or other fun designs.
• Flavor and color variations: Add a dash of vanilla, almond, lemon, or orange extract for a twist on flavor. Use gel food coloring for vibrant colors or keep them white!

• Storage

  • Store: When stored properly in an airtight container in the fridge, they will stay fresh for up to 1 month. I like to separate the layers with wax paper so they do not stick together when stored.
  • Freeze: Store cream cheese mints in the freezer for up to 3 months.
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